Savory Pumpkin Puffs Recipes

Steps:

• Preheat oven to 375 degrees. Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes. Meanwhile, stir the paprika into the melted butter.
• Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
• Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together. Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
• With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes. Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges. Bake until golden, 15 to 20 minutes. Transfer puffs to a wire rack; let cool slightly before serving.

Steps:

• Preheat oven to 375 degrees. Generously flour two pieces of parchment paper; on each, roll out an unfolded pastry sheet to form a 15-by-13-inch rectangle, about 1/16 inch thick. Refrigerate until firm, about 15 minutes. Meanwhile, stir the paprika into the melted butter.
• Remove pastry from the refrigerator, and brush off excess flour. Spread a rectangle of pastry with mustard; sprinkle with both cheeses. Season with pepper. Lay a second pastry rectangle on top.
• Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together. Remove parchment, and brush top of pastry with butter mixture. Chill until firm, about 30 minutes.
• With a pumpkin-shaped cookie cutter, cut into 18 to 24 shapes. Immediately place the shapes on a parchment-lined baking sheet. Using a sharp paring knife, score each shape four or five times to make pumpkin ridges. Bake until golden, 15 to 20 minutes.
• Transfer puffs to a wire rack; let cool slightly before serving.

Steps:

• 1. Preheat oven to 375. Generously flour two pieces of parchment; on each, roll out an unfolded pastry sheet to form a 15x13" rectangle, about 1/16" thick. Refrigerate until firm, about 15 min. Meanwhile, stir paprika into melted butter. 2. Remove pastry from refrigerator and brush off excess flour. Spread a rectangle of pastry with the mustard; sprinkle with both cheeses. Season with pepper. Lay second pastry rectangle on top. 3. Place a sheet of parchment on top of the stacked pastry; using a rolling pin, roll until smooth and pastry layers are sealed together. Remove parchment and brush top of pastry with butter mixture. Chill until firm, about 30 minutes. 4. With a pumpkin shaped cookie cutter, cut out 18-24 shapes. Immediately place the shapes on a parchment lined baking sheet. Using a sharp pastry knife, score each shape four or five times to make pumpkin ridges. Bake until golden brown, 15-20 minutes. Transfer to a wire rack to cool slightly before serving.